FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
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YAM BEAN
Excerpts from Hawkes, Alex D. 1968. A World of Vegetable Cookery. Simon and Schuster, New York.
Three kinds of Yam Bean (
In addition to the ponderous underground tubers, the pendent seed pods-up to eight inches in length and with an odd tuberous thickening near the tips-are used, when small, boiled as a tasty vegetable. They possess a rather positive flavor and are best when simmered in salted water for a longer time than is usually recommended for such things.
In Mexico, particularly in the torrid tropical regions of both coats, I have partaken of the tubers on several occasions, most often boiled until tender, and heavily seasoned with fiery Salsa Fria. In certain parts of Central America, again in the hot lowlands, the huge roots are occasionally offered raw-after thinly slicing and after protracted soaking in cold water to which some lime juice or cider vinegar has been added.
Asia Food. 2008March5Accessed. http://www.asiafood.org/
YAM BEAN, PACHYRHIZUS EROSUS, P. ANGULATUS, BANGKWANG, JICAMA, SAA GOT
Many plants of the Leguminosae family which produce both tubers and pods are referred to as yam beans. Known as sweet turnip as well as by its Mexican name, jicama (pronounced hee-cama). A native of tropical America, it is also grown in South East Asia.
The variety grown in Asia usually produces single, lobed tubers which are quite decorative in shape. The colour of the skin is pale and brown. The flesh at its best is white, crisp and slightly sweet. It provides mainly carbohydrate and is widely used in Asia as an ingredient in the filling of spring rolls. Purchasing and storing: Choose tubers of moderate size with smooth, fine skin indicating that they are young and fresh. If the skin is thick and the tubers extra large, it indicates greater maturity than is desirable and the texture will most likely be fibrous and starchy instead of sweet, moist and crunchy. Smaller sizes also minimise waste. Stored in the crisper of the refrigerator the tubers will keep for several weeks. If you do have to store a cut tuber, wrap it closely with cling wrap to prevent it drying out. It will last as long as an uncut yam bean.
Note: The bean pods that grow above ground should only be eaten when very young, as mature pods contain rotenone and can be poisonous. Preparation: Peel away the skin of the tuber, taking with it any fibrous under-layer. Slice or dice as required and add to salads or stir-fry until tender but still crisp for the spring roll recipe. While its flavour is delicate, it takes on other flavours cooked with it. In Thailand it is eaten raw in salads, or dipped in a hot, salty dip based on fish sauce and chilli. With its crisp texture, it makes a good addition to mixed salads, either thinly sliced, finely diced or julienned. Also, try peeling and slicing it finely and tossing with a salad such as pomelo salad for crisp texture contrast. See recipe for Singapore Style Filled Pancakes. Other Languages:
China: saa got, dou-su
India: sankalu
Indonesia: bengkowang
Japan: kuzu-imo
Malaysia: bangkwang, singkwang
Philippines: singkamas
Thailand: man kaew
Vietnam: cu san
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
From the family Leguminosae, this edible, turnip-shaped tuber is known more widely as jicama and, through most of Southeast Asia, as bangkwang. It has a white, crisp, starchy flesh. Peeled and sliced, or shredded, it can be eaten raw and is an important ingredient iin salads and a type of uncooked spring roll known in Malaysia as poh pia. It can also be boiled, baked, steamed or stir-fried. If unobtainable, giant white radish can be substituted in many recipes.
